Preview

Food systems

Advanced search

To the question of determining glycemic index by glucose

https://doi.org/10.21323/2618-9771-2021-4-1-40-44

Full Text:

Abstract

The analysis of methods for determining the glycemic index (GI) of food products in vivo and in vitro. The authors note that the difference in the methodological approach to the determination of GI in vitro leads to obtaining results that are difficult to compare. A modified method for determining the GI for glucose is proposed, which is based on the method for determining the glycemic index for glucose, which makes it possible to assess the digestibility of various ingredients in products in terms of sugar load, and to calculate the glycemic index for glucose formed in the process of "digestion” of the test product in vitro. The modified technique provides for the use of digestive enzyme preparations: Acedin-pepsin and Panzinorm to provide a deeper "digestion” in vitro, providing a deep degree of hydrolysis of the main macronutrients in in vitro model experiments. The conditions for carrying out enzymatic hydrolysis reactions (temperature, pH, reaction duration) were selected experimentally. The studies carried out to determine the GI in vitro, according to the proposed method, showed comparable values, which indicates the possibility of using this method for the determination of GI in vitro. The results obtained should be considered as indicative, since the authors adhere to the position that the true value of the GI index can only be determined by blood analysis. But in this case, the value of GI is influenced by many factors, including the individual characteristics of the human organism.

About the Authors

I. S. Vitol
All-Russian Scientific Research Institute for Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems, RAS
Russian Federation

Irina S. Vitol — candidate of biological sciences, docent, senior researcher, Laboratory of Biochemistry and Microbiology of Grain and Grain Products.

127434, Moscow, Dmitrovskoe shosse, 11 Tel.: +7-926-709-02-07



E. P. Meleshkina
All-Russian Scientific Research Institute for Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems, RAS
Russian Federation

Elena P. Meleshkina — doctor of technical sciences, director.

127434, Moscow, Dmitrovskoe shosse, 11 Теl:+7-499-976-23-23



G. N. Dubtsova
Moscow State University of Food Production
Russian Federation

Galina N. Dubtsova — Doctor of Technical Sciences, professor, professor, Department of Biotechnology and Technology of Bioorganic Synthesis Products.

125080, Moscow, Volokolamskoe shosse, 11 Tel.: +7-915-424-23-82



References

1. Jenkins, D. J. A., Wolever, T. M. S., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M. at al. (1981). Glycemic index of foods: A physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition, 34(3), 362-366. https://doi.org/10.1093/ajcn/34.3.362

2. Jenkins, D. J. A., Kendall, C. W. C., Augustin, L. S. A., Franceschi, S., Hami-di, M., Marchie, A. at al. (2002). Glycemic index: Overview of implications in health and disease. American Journal of Clinical Nutrition, 76(1), 266S-273S. https://doi.org/10.1093/ajcn/76.1.266s

3. Zou, Y., Wang, W., Zheng, D., Hou, X. (2021). Glycemic deviation index: A novel method of integrating glycemic numerical value and variability. BMC Endocrine Disorders, 21(1), Article 52. https://doi.org/10.1186/s12902-021-00691-z

4. Foster-Powell, K., Holt, S. H. A., Brand-Miller, J. C. (2002). International table of gylcemic index and glycemic load values: 2002. American Journal of Clinical Nutrition, 76(1), 5-56. https://doi.org/10.1093/ajcn/76.1.5

5. ISO 26642: 2010. ’Food products. Determination of the glycaemic index (GI) and recommendation for food classification”. Technical Committee: ISO/TC34 Food products. 2010. — 18 p.

6. Smirnov, S. O. Fazullina, O.F. (2019). Pasta with low glycemic index. Processes and food production equipment, 3, 32-41. https://doi.org/10.17586/2310-1164-2019-12-3-32-41 (in Russian)

7. Baranovskiy, A. Yu. (2008). Dietetics. Manual. St. Petersburg: Peter Publishing House. 2008. — 1024 p. (in Russian)

8. Schwingshackl, L., Hoffmann, G. (2013). Long-term effects of low gly-cemic index/load vs. high glycemic index/load diets on parameters of obesity and obesity-associated risks: A systematic review and meta-analysis. Nutrition, Metabolism and Cardiovascular Diseases, 23(8), 699-706. https://doi.org/10.1016/j.numecd.2013.04.008

9. Whiting, D. R., Guariguata, L., Weil, C., Shaw, J. (2011). IDF diabetes atlas: Global estimates of the prevalence of diabetes for 2011 and 2030. Diabetes Research and Clinical Practice, 94(3), 311-321. https://doi.org/10.1016/j.diabres.2011.10.029

10. Chernikova, N.A., Knyshenko, O.A. (2018). Glycemic index in the management and control of diabetes mellitus. Endocrinology. News. Opinions. Training, 7(4), 16-22. https://doi.org/10.24411/2304-9529-2018-14002 (in Russian)

11. Advocacy guide to the IDF Diabetes Atlas 2019. Retrieved from https://di-abetesatlas.org/en/resources/ Accessed January 30, 2021

12. Bornhorst, G. M., Singh, R. P. (2014). Gastric digestion in vivo and in vitro: How the structural aspects of food influence the digestion process. Annual Review of Food Science and Technology, 5(1), 111-132. https://doi.org/10.1146/annurev-food-030713-092346

13. Englyst, H. N., Veenstra, J., Hudson, G. J. (1996). Measurement of rapidly available glucose (RAG) in plant foods: A potential in vitro predictor of the glycaemic response. British Journal of Nutrition, 75(3), 327-337. https://doi.org/10.1079/BJN19960137

14. Englyst, K. N., Englyst, H. N., Hudson, G. J., Cole, T. J., Cummings, J. H. (1999). Rapidly available glucose in foods: An in vitro measurement that reflects the glycemic response. American Journal of Clinical Nutrition, 69(3), 448-454. https://doi.org/10.1093/ajcn/69.3.448

15. Garsetti, M., Vinoy, S., Lang, V., Holt, S., Loyer, S., Brand-Miller, J. C. (2005). The glycemic and insulinemic index of plain sweet biscuits: Relationships to in vitro starch digestibility. Journal of the American College of Nutrition, 24(6), 441-447. https://doi.org/10.1080/07315724.2005.107 19489

16. Brand-Miller, J., Holt, S. (2004). Testing the glycaemic index of foods: In vivo, not in vitro. European Journal of Clinical Nutrition, 58(4), 700-701. https://doi.org/10.1038/sj.ejcn.1601856

17. Dikatal'do S. N., Magaletta R. L. Method for determining the in vitro glycemic index of food products. Patent RF, no.2010102733. 2011. (in Russian)

18. Gapparov M. M., Nikol'skaya G.V., Sokolov A. I. Method for determining the glycemic index of food products by glucose. Patent SU, no. 1337765 A1. 1987. (in Russian)

19. Mella, C., Ouilaqueo, M., Ziifiiga, R. N., Troncoso, E. (2021). Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels. Foods, 10(2), 321. https://doi.org/10.3390/foods10020321.

20. Dupont, D., Le Feunteun, S., Marze, S. and Souchon, I. (2018) Structuring Food to Control Its Disintegration in the Gastrointestinal Tract and Optimize Nutrient Bioavailability. Innovative Food Science and Emerging Technologies, 46, 83-90. https://doi.org/10.1016/j.ifset.2017.10.005

21. Nechaev, A.P., Traubenberg, S.E., Kochetkova, A.A., Kolpakova, V.V., Vi-tol, I.S., Kobeleva, I.B. (2006). Food Chemistry. Laboratory practical work. St. Petersburg: GIORD. — 304 p. ISBN 5-98879-037-2 (in Russian)

22. He, F., Chen, C., Li, F., Oi, Y., Lin, X., Liang, P. at al. (2021). An optimal gly-cemic load range is better for reducing obesity and diabetes risk among middle-aged and elderly adults. Nutrition and Metabolism, 18(1). Article 31. https://doi.org/10.1186/s12986-020-00504-5


For citation:


Vitol I.S., Meleshkina E.P., Dubtsova G.N. To the question of determining glycemic index by glucose. Food systems. 2021;4(1):40-44. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-1-40-44

Views: 24


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)